Spicy Dilly Beans
Crispy pickled green beans with a kick of yummy heat.
Servings 20
Ingredients
- 2 1/2 lb fresh green beans
- 1 c white vinegar
- 2 c apple cider vinegar
- 3 c water
- 1/4 c sea salt
- 6 large sprigs fresh dill or 3 tsp of dried dill
- 6 cloves garlic, peeled
- 3 large carrots, cut into sticks
- 1 T raw sugar
- 6-18 hot peppers of your choice
Instructions
- Make the brine with both vinegars, sugar, salt, and water, heat and stir until everything is dissolved.
- Blanch green beans by bringing salted water to a boil and dropping in green beans for 3 minutes. Then drain and shock in ice water. Then drain again.
- Allow to cool.
- Pack jars tightly with about 4 carrot sticks, 1-3 hot peppers depending on your preference, one garlic clove, a bunch of dill or 1/2 tsp dried dill, and then fit as many blanched green beans as you can in the jar.
- Poor the cooled brine over the top until the jar is full.
- Securely tighten lid and place in the refrigerator for 2 weeks.